Job Overview
POSITION SUMMARY:
The Executive Sous Chef has a genuine passion for food and creative cuisine. They are in charge of all functional and operational aspects in the back of house. This position directly reports to the Executive Chef . Must have a deep understanding and knowledge of Italian cuisine. The Executive Sous Chef directs and oversees all activities in accordance with standardized policies in order to provide efficient, friendly services, innovative menu changes and profitable operations. In this position, in addition to leading the culinary execution, being central to the dining room and guest vibe is essential.
Essential Duties & Responsibilities
The essential functions include, but are not limited to the following:
- Maintains a cheerful, courteous disposition and a neat, clean and professional image
- Manage in a positive and people forward style
- Manages BOH payroll edits and ensures all is correct by payroll processing time
- Constantly communicates with purveyors regarding shifts in pricing and applies this knowledge to the menu planning process to ensure food cost goals are met
- Ensures that the prep and execution of menu is seamless
- Must be the restaurant’s lead food safety expert (ensuring that the facilities are meeting the requirements of Chicago’s Health Department)
- Communicates directly with the General Manager, FOH and BOH management teams to ensure operational needs are met, staff food knowledge is complete and restaurant facilities are maintained
- With the aid of the BOH management team, represents the kitchen at all pre-service meetings
- Communicates specials, dietary concerns, pricing and procedure to FOH staff members
- Resolves complaints from guests in a polite, friendly manner always making sure we follow up with them when needed
- Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary because of an unexpected absence or extra volume (may also have to work the line in slower seasons or off peak times)
- Has a strong understanding of company background, core values and philosophy
- Responsible for BOH schedule; ensures the BOH is properly staffed and communicate any staffing issues to People Services
- Handles all BOH staff responsibilities in partnership with People Services (includes: training and development, employee relations, disciplinary action, documentation, terminations, etc.)
- Maintains composure under pressure
- Effectively communicates with General Manager and other leadership (promptly and fully informs of all problems or unusual matters of significance)
Minimum Qualifications (Education, Experience, Skills)
- Minimum 3 years of BOH management experience
- ServSafe Certification required
- Ability to handle stress under pressure
- Willingness to maintain a clean, healthy, and safe working environment
- Ability to coordinate multiple activities with attention to detail
- Ability to work independently, with minimal supervision
Physical Demands and Work Environment
- Ability to be flexible with job demands and open minded when being asked to complete tasks
- Ability to operate and use all equipment necessary to run the restaurant
- Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
- Ability to work varied hours/days as business dictates
- Ability to stand for up to 8-10 hours a day
- Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
Compensation Details
Compensation: Salary ($80,000.00 – $95,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program
Required Skills
Leadership
Team Management
Effective Communication
Problem Solving
Adaptability
Time Management
Customer Service Orientation
Conflict Resolution
Are you interested in this position?
Apply by clicking on the “Apply Now” button below!
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